Actually, “thrilled” is an understatement; I think I gave a little cry of joy and danced a quick little dance. At any rate, the first thing I did was print out the recipe and rush into the kitchen waving it in my hand, saying, “I want this! Can you make it? Please?” to Ward.

So he did.

Italian Wedding Soup

We varied the recipe a little; we used ground beef and pork, rather than ground veal and pork. We decided on acini di pepe for the pasta, because I’ve always liked the way the little balls of pasta feel in the mouth. We didn’t have any homemade broth on hand, so we used organic chicken broth.

One Response to “Italian Wedding Soup”

I’m so glad that you liked the soup! It looks fabulous! I’ve made the meatballs before with chicken and pork, and they were really tasty too. That’s the great thing about this dish. You can tweak it so many ways. But, I never change the acini di pepe! It’s my favorite pastina!
.-= Susan at SGCC´s last blog ..Strawberry Marshmallows =-.

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Muse in the Kitchen

Ward likes to cook. Belle likes to eat. Here at Muse in the Kitchen we write about our adventures in the kitchen - come join us as we explore the culinary world together - for us, food truly is inspiration!